Italian Cream Cake

• Cream Cheese Icing
• Vegetable cooking spray
• 1/2 cup light butter, softened
• 2 cups sugar
• 2 egg yolks
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup low-fat buttermilk
• 1/2 cup chopped pecans
• 1 teaspoon butter extract
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 6 egg whites
• Lemon rind strips (optional)

1. Prepare Cream Cheese Icing; cover and chill.
2. Coat bottoms of 3 (9-inch) round cakepans with cooking spray (do not coat sides of pans); line bottoms of cakepans with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.
3. Beat butter at medium speed of an electric mixer until butter is creamy; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
4. Combine 2 cups flour and baking soda; stir well. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and next 3 ingredients.
5. Beat egg whites at high speed of mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350u0b0 for 23 minutes. Cool in pans 5 minutes on wire racks. Loosen cake layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and cool completely.
6. Place 1 cake layer on a serving plate, and spread with 2/3 cup Cream Cheese Icing; top with second cake layer. Repeat with 2/3 cup icing and third cake layer. Spread remaining icing over cake. Garnish with lemon rind strips, if desired.

cream cheese icing, vegetable cooking spray, light butter, sugar, egg yolks, flour, baking soda, lowfat buttermilk, pecans, butter, coconut, vanilla, egg whites, lemon rind strips

Taken from www.myrecipes.com/recipe/italian-cream-cake-0 (may not work)